We made Portobello Burgers for dinner the other night and they were eaten up! Lots of burger flavor…but without the meat. Score one for the vegetarian in you! (And psssst: if there is a meat lover in your family that cannot not have the beef, then throw a beef patty on there under that mushroom and call it a day!)
This recipe serves four.
1 large red onion, chopped
4 large portobello mushroom caps
a handful of spinach leaves
goat cheese for spreading on each burger
guacamole for topping (see my favorite recipe here)
Extra Virgin Olive Oil (EVOO)
salt and pepper
Preheat your outdoor grill or indoor grill pan to medium-high. At the same time, heat a large skillet over medium-high heat. Add your chopped onion into your skillet along with a drizzle of EVOO and a nice pinch of both salt and pepper. Saute until caramelized (10 to 15 minutes).
Meanwhile, take each mushroom cap and lightly wipe it off with a slightly damp paper towel (don’t clean them under running water). Dry them each really well and then drizzle EVOO on each one (about a tablespoon per cap). Place your mushrooms on the grill and grill up both sides (about 4 minutes or so per side). At the end of the grilling, sprinkle salt and pepper over the mushroom. Remove to serve.
When you’re ready to assemble, take your bun, spread yummy goat cheese on top, add on some spinach, your portobello mushroom, caramelized onion and a big dollop of guacamole.
Dinner is done. It’s meat-free. And it’s DELICIOUS!